Sinead Delahunty

  • 400g tin butter beans, drained & rinsed
  • 300g cooked beetroot, cubed
  • 2 tbsp fresh mint leaves, roughly chopped
  • 1 tbsp fresh lemon juice
  • 50g walnuts
  1. Place the beans, beetroot and mint in a food processor. Blitz until a smooth purée is formed.
  2. Add the walnuts & lemon juice. Blitz again until fully combined – the walnuts should still be a little bit crunchy.